Steps 1
Heat the mustard oil, ghee and yogurt with the white sea salt, cloves and bay leaves in a large cast iron kadai or heavy-based pan over high heat, stirring constantly. Once the yogurt starts to bubble and separate, add the chicken thigh pieces and start browning. Brown over high heat. Bake until chicken is lightly browned, about 20 minutes.
Steps 2
As the yogurt melts, the base oil will become oil-like. At this stage, you need to pay attention, stirring almost constantly to prevent the chicken from sticking too much.
Steps 3
Meanwhile, mix all the masala ingredients in a katori or small bowl and keep it near the stove.
Steps 4
While the chicken is brown, place the tomatoes in a bowl of boiling water to soften the skin. Leave a few minutes. Remove, peel and core the tomatoes, then puree using a hand blender. Stir in the fenugreek powder.
Steps 5
When the chicken is brown, remove the pan from the heat briefly to prevent spatters and add the tomato puree. Add a little water to the puree container and swirl it to get as much tomato as possible. Stir, return to the heat and lower the cooking vessel, then immediately add the masala. The chicken will be rich and the oil will separate the tomatoes. Cook together for 2-3 minutes.
Steps 6
Transfer the chicken and tomatoes to the pressure cooker, making sure to squeeze out every last bit of sauce. Place the pressure cooker on high and cook until it emits one or two jets of steam. Lower the middle putter, then continue to cook for 8-10 minutes. Turn off the flame and let the pressure cooker come down on its own.
Steps 7
If you don’t have a pressure cooker, keep cooking in a pan. Reduce the heat to low and cook for 45-60 minutes, adding more water if necessary, to stop the chicken from drying out.
Steps 8
Open the pressure cooker. If yours doesn’t burn, put it on low heat. If not, transfer the chicken and sauce to a large, heavy saucepan over low heat. Stir in the coconut milk and cook for 10 minutes to thicken the masala.
Steps 9
Before serving, stir in fresh curry leaves. The final sauce will be sweet and creamy but also deep and robust, with a tangy kick courtesy of ajwain seeds leading the band of delightfully sweet spices.
